Lemon Blueberry Buckle - Los Angeles Times Food Section

Lemon Blueberry Buckle

Love the Los Angeles Times Food Section! Always yummy recipes, stories, reviews, spotlights on Southern Cal's farmers market and local produce.

This Lemon blueberry buckle appeared in the Los Angeles Times Food Section in May 2009. It is adapted from "Rustic Fruit Desserts" by Cory Schreiber and Julie Richardson. This is a fruit cake, crumb topping and a lemon glaze on top. Oh yes, crumb topping with lemon glaze. Deliciousness.

The buckle is a simple cake with half the blueberries folded into the batter and the rest sprinkled on top. A crumb mixture tops the batter and then it's baked for 45-50 minutes.

After the cake is removed from the oven, a warm glaze of sugar and lemon juice is poured over the cake. I took the syrup a bit too far and it caramelized a bit so it was a little dark, but it didn't matter.

I brought this into the library and my co-worker did one of those smiling side-to-side sway thank yous. "Oh, it has everything I like. [sway hip to one side] Fruit and that crumbly topping! [sway hip to other side]." I wish I had video. So, make this cake and you'll get people dancing around the office.

Recipe:
Lemon blueberry buckle
Los Angeles Times, Originally published May 27, 2009
Adapted from "Rustic Fruit Desserts" by Cory Schreiber and Julie Richardson